Grilled Easter Ham – Juicy, Smoky & Flavorful Holiday Ham
This Grilled Easter Ham recipe delivers a smoky, caramelized ham with a juicy interior, perfect for Easter or any special occasion. Slow-grilled over indirect heat and finished with a sweet, tangy glaze, this ham is sure to be a showstopper at your holiday feast.
Equipment
- Gas or charcoal grill (with a lid)
- Aluminum foil
- Meat thermometer
- Basting brush
- Sharp knife
- Cutting board
- Roasting pan or disposable foil pan
Ingredients
- For the Ham:
- 1 8–10 lb fully cooked bone-in spiral ham
- 1 cup apple juice or pineapple juice
- 1 cup water
- For the Glaze:
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp black pepper
Instructions
- Step 1: Prepare the Grill
- Preheat your gas or charcoal grill to 250–275°F (120–135°C) using indirect heat.
- If using charcoal, place the coals on one side and leave the other side empty. If using a gas grill, turn on only one side of the burners.
- Step 2: Prepare the Ham
- Remove the ham from packaging and pat it dry with paper towels.
- Place the ham in a roasting pan or disposable foil pan with 1 cup of apple juice and 1 cup of water to keep it moist.
- Cover the ham loosely with aluminum foil.
- Step 3: Grill the Ham
- Place the ham cut-side down on the indirect heat side of the grill.
- Close the lid and grill for 12–15 minutes per pound (about 2–2.5 hours for a 10 lb ham), basting occasionally.
- Step 4: Prepare the Glaze
- While the ham is grilling, combine all glaze ingredients in a saucepan over medium heat.
- Stir until the sugar dissolves and the glaze thickens slightly (about 5 minutes), then remove from heat.
- Step 5: Glaze and Finish the Ham
- About 30 minutes before the ham is done, remove the foil and brush the glaze generously over the ham.
- Continue grilling uncovered, basting every 10 minutes, until the ham reaches an internal temperature of 140°F (60°C).
- Step 6: Rest and Serve
- Remove the ham from the grill and let it rest for 10–15 minutes before slicing.
- Serve warm and enjoy!
Notes
Use fruitwood chips (apple or cherry) for extra smoky flavor.
For a crispy glaze, increase the grill heat to 400°F (200°C) for the last 5 minutes.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
For a crispy glaze, increase the grill heat to 400°F (200°C) for the last 5 minutes.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.